Place the milk into a pan along with the cut vanilla pod and heat it, making sure not to let the pan boil over, as this happens very easily with milk!
In a large bowl, beat together sugar and egg yolks together until the mix goes a creamy white! Then mix in the flour and custard powder!
Strain the hot milk into a small bowl and then gradually blend it into the egg mixture!
Strain the mixture into a clean pan and bring this pan to the boil, stirring it constantly!
Once the mixture has boiled and thickened, pour it into a plastic bowl! Sprinkle some caster sugar over the top, and cover it with cling film!
Place the bowl in a bowl of ice and into the fridge! Next come the variations! But if you just want a normal crème pâtissière, enjoy!
Variation 1 - Crème Mousseline!: Beat in 100g of soft butter into the crème pâtissière once it has chilled! Enjoy!
Variation 2 - Crème Diplomat!: Once the crème pâtissière has chilled, fold in an equal quantity (to the crème pâtissière!) of whipped double cream! Enjoy!
Variation 3 - Crème Chiboust!: Once the crème pâtissière has slightly cooled, fold in an equal quantity (to the crème pâtissière!) of Italian meringue! Enjoy!
